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Beer meat with apple slices and caraway

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Ingredients for 3 servings:

  • 500 g pork goulash
  • ½ bunch parsley
  • ½ bunch chives
  • 2 cloves garlic
  • 2 apples
  • 50 g butter
  • ½ liter meat broth
  • 50 g flour
  • ½ bottle of beer (Pilsener)
  • Salt and pepper, from the mill
  • Paprika powder, sweet
  • Caraway seeds
  • 3 large onions
  • 80 g clarified butter or lard

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tasty contrasts from the cuisine of Thuringia

Brown the meat with the sliced ​​onions, season with salt, pepper, paprika, and plenty of ground or chopped caraway seeds. Dust with flour. Then deglaze with beer and cover with the meat broth. Add the finely chopped garlic and simmer covered. Cut the apples into 1/2-cm slices, sauté them in butter, and arrange them on top of the beer-roasted meat as a garnish. Sprinkle with plenty of chopped parsley and chives and serve. Serve with hearty farmhouse bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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